Ingredients
3 cups all-purpose flour, divided
0.25 cup white sugar
1 teaspoon salt
1 packet rapid-rise yeast
170 ml milk
1 teaspoon anise extract
30 g butter, at room temperature
2 eggs
1 egg, beaten
7.5 g colored candy decorating dragees, or as desired
Directions
Step 1
In a bowl, mix 125 g of flour with sugar, salt, and yeast. In a small saucepan, warm the milk and anise extract to about 110°F (43°C). Make a well in the center of the flour mixture and pour in the milk mixture. Mix in butter and eggs, then add the remaining flour until the dough comes together.
Step 2
Turn the dough out onto a floured surface and knead for about 8 minutes. Cover with a damp cloth and let it rest for 10 minutes. Cut the dough in half. Roll each half into a ball and shape them into 2 long pieces, about 3.5 cm thick and 45-50 cm long. Pinch the top ends together and twist the pieces to form a twisted loaf. Pinch the bottom ends together and tuck them underneath the loaf. (Alternatively, form the twist into a ring and pinch the ends together.)
Step 3
Grease a baking sheet and place the loaf on it. Cover with a damp towel and let the dough rise until doubled, about 1 hour. Brush the loaf with beaten egg and sprinkle with colored decorating dragees.
Step 4
Preheat the oven to 350°F (175°C). Bake the decorated loaf until golden, for 20 to 25 minutes. Keep an eye on it towards the end to avoid burning. Transfer to a wire rack immediately after baking to cool.